Note: This is not an authentic dish, it is just my version of making Bechamel Sauce.
Bechamel Sauce is a medium-thick white sauce and can be coated with so many dishes. It is one of my favorites when it comes to eating something healthy and light. Bechamel sauce adds a savouring taste to many cooked dishes and especially leftovers. I often have cooked spinach as leftovers, all I do is bake a delicious Spinach Lasagne with the Bechamel sauce. SO CONVENIENT 🙂
Tip: You can get the perfect smooth sauce if you add hot milk into the recipe.
Some of the recipes you can make with this amazing pasty Bechamel Sauce:
- Classic Mac and Cheese
- Crepes with Bechamel Sauce
- Fried Fish fillets and potatoes under Bechamel Sauce with lemon wedges
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –
- 4 tsp of salted butter, room temperature (optional, you can also use unsalted butter)
- 1 large tbsp of flour
- 2 cups of hot milk
- 1 egg (optional)
- 1/2 of an onion, finely minced
- 3 cloves of garlic, finely minced
- 1 tbsp of thyme leaves
- 1/2 cup grated parmesan
- 3 tbsp of grated cheddar cheese
- Parsley leaves to garnish
- Melt the butter into a saucepan over low heat, add the garlic, onions and thyme leaves.
- Add the flour and stir constantly until the paste cooks – about 1 minute to avoid brown color. Pour the milk and blend together with flour and allow to cook for 5 minutes until sauce bubbles and thickens.
- Add the parmesan cheese and mix well together into the sauce.
- Add the eggs and cheddar cheese before 3 minutes cooking is done, together with salt and pepper. Mix well together.
- Top on with parsley. You can add your cooked pasta into the sauce and combine together with a spachler.